This recipe makes 2 loaves of bread or 24 muffins. I adapted this recipe from Betty Crocker's New Cookbook. The muffins are light & fluffy and have become a Fall favorite in our house!
one can (16 oz) pumpkin
1 2/3 cup of sugar
2/3 cup oil (or applesauce)
2 gluten free vanilla
4 large eggs
1 cup sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 1/2 tsp xanthan gum
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup coarsely chopped nuts
1/2 cups raisins or dairy free chocolate chips (enjoy life)
1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan 9 x 5 x 3 inches, or 2 muffin pans.
2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Thoroughly mix flours and xanthan gum in a separate bowl. Add remaining dry ingredients to flour mixture. Stir flour mixture into wet mixture. Mix thoroughly. Pour into pans.
3. Bake 8 inch loaves 50 - 60 minutes, 9 inch loaf 1 hr 10 min to 1 hr 20 min, cupcakes 15 - 20 min, until toothpick inserted in center comes out clean. Cool 10 minutes in ans on wire rack. Loosen sides of loaves from pans; remove from pans and place top slice up on wire rack. Cool completely before slicing.
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